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Author : E. N. Anderson
Publisher : Yale University Press
Page : 334 pages
File Size : 52,7 Mb
Release : 1988-01-01
Category : Cooking
ISBN : 0300047398
Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos
Author : Deh-Ta Hsiung
Publisher : Unknown
Page : 0 pages
File Size : 51,6 Mb
Release : 2005
Category : Cooking, Chinese
ISBN : 1552856836
This book is a celebration of one of the world`s greatest cuisines. It takes readers on a journey from the Peking duck restaurants of Beijing to the kitchens of Shanghai, the tea gardens of Hangzhou and the dim sum chefs of Hong Kong, and reveals the food that defines today`s Chinese cooking -- from the tastiest barbecued spareribs, crispy skin duck, and flash-cooked pea sprouts to simple noodles and congee. The Food of China also provides information on: - Bean curd - Spicy condiments - Banquet food - Unusual sauces - China`s teas. About The Food of... series A culinary journey around the world. Each book in The Food of series is a comprehensive introduction to the world`s great cuisine. These books feature more than 100 delicious recipes that highlight each country`s culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture`s food and cooking techniques.
Author : Deh-Ta Hsiung,Nina Simonds
Publisher : Allen & Unwin
Page : 304 pages
File Size : 49,7 Mb
Release : 2005
Category : Cooking
ISBN : 1740454634
A real taste of a country that has one of the worl
Author : Leanne Kitchen,Antony Suvalko
Publisher : Hardie Grant
Page : 0 pages
File Size : 47,5 Mb
Release : 2015-03-03
Category : Cooking
ISBN : 1742705308
The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors' personal travels to China and the realization that what is commonly perceived as "Chinese food" in the Western world, is only part of the story. While there is a growing appreciation of regional Chinese food in larger cities outside China, a lot of authentic regional cuisine still goes uncelebrated in Chinese restaurants around the world. This book captures the essence of simple home cooking and the wide variety of food that changes from region to region. Chapters are broken down into food categories including Cold Dishes, Soups and Hotpots, Dumplings, Breads and Noodles, Pork, Chicken, Fish, Vegetables and Desserts. Dishes include fermented foods from Shaoxing, smoked pork from Hunan, Hakka food from Meizhou, Muslim street fare from Xi'an, fresh river fish from Jiangxi province, fish dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. Captured with stunning location photography from each of the visited regions as well as beautiful food photography throughout, The Real Food of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavor, and based on seasonal produce and easily procured dry goods. The Real Food of China will change everything you previously thought about traditional Chinese cuisine.
Author : Kenneth Law,Lee Cheng Meng
Publisher : Tuttle Publishing
Page : 114 pages
File Size : 49,6 Mb
Release : 2015-11-03
Category : Cooking
ISBN : 9781462916368
The cuisine of China is widely regarded as one of the finest in the world. This collection of recipes, gathered from the top kitchens of this vast country, presents an exciting range of regional dishes. Included are spicy Sichuan favorites, refined dishes fit for an emperor's table, robust Mongolian fare, and creative Cantonese cuisine. An extensive array of popular foods including appetizers, dips, soups, noodles, and rice dishes enables the reader to participate in China's fascinating history and fast-paced modern era.
Author : Yan-kit So
Publisher : Trafalgar Square Publishing
Page : 0 pages
File Size : 49,7 Mb
Release : 1997-04
Category : Chinese
ISBN : 0333569075
Author : J.A.G. Roberts
Publisher : Reaktion Books
Page : 256 pages
File Size : 45,8 Mb
Release : 2004-07-04
Category : Political Science
ISBN : 9781861896186
China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.
Author : Shiu-ying Hu
Publisher : Chinese University Press
Page : 940 pages
File Size : 41,5 Mb
Release : 2005
Category : Botany, Medical
ISBN : 9629962292
The food plants of an area provide the material basis for the survival of its population, and furnish inspiring stimuli for cultural development. There are two parts in this book. Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what the western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants are illustrated with line drawings or composite photographic plates. This book is useful not only as a text for general reading, but also as a work reference. Naturally, it would be a useful addition to the general collection of any library.
Author : Frederick J. Simoons
Publisher : CRC Press
Page : 600 pages
File Size : 43,5 Mb
Release : 2014-03-18
Category : Technology & Engineering
ISBN : 9781482259322
This volume is a study of Chinese food from a cultural and historical perspective. Its focus is on traditional China before establishment of the People's Republic. It identifies and provides comprehensive information on a broad range of Chinese food plants and animals for general readers, as well as for specialists whose interests have led them to questions relating to the food of China. Readers will find discussions regarding origins, how things came to be, time and place of food-plant and animal domestication, the spread of plants and animals from and to China, and other historical questions regarding the foods used by the Chinese people. The book is written with Canton and the southeast as points of departure, but embraces all of China and is directed towards people unfamiliar with China.
Author : T. Colin Campbell,Thomas M. Campbell, II
Publisher : BenBella Books, Inc.
Page : 496 pages
File Size : 54,9 Mb
Release : 2016-12-27
Category : Health & Fitness
ISBN : 9781942952909
The revised and expanded edition of the bestseller that changed millions of lives The science is clear. The results are unmistakable. You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet. More than 30 years ago, nutrition researcher T. Colin Campbell and his team at Cornell, in partnership with teams in China and England, embarked upon the China Study, the most comprehensive study ever undertaken of the relationship between diet and the risk of developing disease. What they found when combined with findings in Colin's laboratory, opened their eyes to the dangers of a diet high in animal protein and the unparalleled health benefits of a whole foods, plant-based diet. In 2005, Colin and his son Tom, now a physician, shared those findings with the world in The China Study, hailed as one of the most important books about diet and health ever written. Featuring brand new content, this heavily expanded edition of Colin and Tom's groundbreaking book includes the latest undeniable evidence of the power of a plant-based diet, plus updated information about the changing medical system and how patients stand to benefit from a surging interest in plant-based nutrition. The China Study—Revised and Expanded Edition presents a clear and concise message of hope as it dispels a multitude of health myths and misinformation. The basic message is clear. The key to a long, healthy life lies in three things: breakfast, lunch, and dinner.
Author : E. N. Anderson
Publisher : University of Pennsylvania Press
Page : 352 pages
File Size : 46,7 Mb
Release : 2014-11-04
Category : History
ISBN : 9780812246384
Chinese food is one of the most recognizable and widely consumed cuisines in the world. Almost no town on earth is without a Chinese restaurant of some kind, and Chinese canned, frozen, and preserved foods are available in shops from Nairobi to Quito. But the particulars of Chinese cuisine vary widely from place to place as its major ingredients and techniques have been adapted to local agriculture and taste profiles. To trace the roots of Chinese foodways, one must look back to traditional food systems before the early days of globalization. Food and Environment in Early and Medieval China traces the development of the food systems that coincided with China's emergence as an empire. Before extensive trade and cultural exchange with Europe was established, Chinese farmers and agriculturalists developed systems that used resources in sustainable and efficient ways, permitting intensive and productive techniques to survive over millennia. Fields, gardens, semiwild lands, managed forests, and specialized agricultural landscapes all became part of an integrated network that produced maximum nutrients with minimal input—though not without some environmental cost. E. N. Anderson examines premodern China's vast, active network of trade and contact, such as the routes from Central Asia to Eurasia and the slow introduction of Western foods and medicines under the Mongol Empire. Bringing together a number of new findings from archaeology, history, and field studies of environmental management, Food and Environment in Early and Medieval China provides an updated picture of language relationships, cultural innovations, and intercultural exchanges.
Author : Anonim
Publisher : World Scientific
Page : 125 pages
File Size : 51,7 Mb
Release : 2015-07-23
Category : History
ISBN : 9781938368271
"Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food."--
Author : Sidney Cheung,David Y. H. Wu
Publisher : Routledge
Page : 218 pages
File Size : 40,6 Mb
Release : 2012-11-12
Category : Social Science
ISBN : 9781136002946
Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.
Author : Kwang-chih Chang
Publisher : Unknown
Page : 429 pages
File Size : 52,6 Mb
Release : 1977
Category : History
ISBN : 0300027591
Studies food traditions in each major period of Chinese history, noting the impact of methods of preparing, serving, preserving, and eating foods on Chinese culture
Author : Rongguang Zhao,Gangliu Wang,Aimee Yiran Wang
Publisher : World Scientific
Page : 125 pages
File Size : 49,8 Mb
Release : 2015-01-01
Category : Social Science
ISBN : 9781938368288
Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China